Fool Proof Jam Tarts?

KizzyK_2

Can anyone give me a fool proof recipe for making Jam Tarts, mine always seem to end up as jam frisbys :rolleyes:

Thanks :beer:

nikibella

Hi,
the best way is to first bake the pastry blind (put a sheet of greaseproof paper on and cover with dried beans or pasta or anything of similar weight to prevent it from rising). for some time, say 10-20 min. Then spread with jam, cover with the remaining pastry and finish baking until golden.

Uniscots97

Can you have open jam tarts like in the shops? How do you stop the jam from burning in the oven? Or would you just cook the pastry first then add jam once its cooled?

MrsTinks

I blind bake my jam tarts first - I never use lids then I just stick it back in the oven with the jam on and keep an eye on them until the jam has melted and whip them out. Stops the jam burning yummy - might have to make some this week...

pudding06

oh I dont bake blind - I just put the pastry in the and 1 heaped teaspoon of jam in and then bake- but I do keep a firm eye on them lol

perhaps you need to reduce the temperature on your oven if they burn easily. All ovens are different and cooling temps and times in recipes are only guidelines after all.

pudds

Uniscots97

Thanks Pudding, Tine, think I'm just being blonde today. I'll give it a go.

ViksB

It is our village fete this weekend (unless it is rained off). One of the competitions is 4 individual jam tarts.
I have never made jam tarts before and was hoping someone would have some tips for me on how to make them extra special?

Thanks

Viks

MrsTinks

Home made jam and home made pastry!
Pastry - made it with butter and good flour and a little water. Jam... ehhh should be loads of jam recipes about... then i tend to bake the pastry blind for a few mins first then add jam and finish off

kazmeister

Definitely home made jam - or lemon curd

Gingernutmeg

I can really recommend the McDougalls '00' pastry flour. It IS expensive, but it makes beautiful pastry. Also, use unsalted butter and add a pinch of salt to the flour - unsalted tends to much better quality butter and you're less likely to get 'oily' pastry.

Also, don't overfill the jam tarts, as it makes them look messy if the jam bubbles over and burns. They taste just as nice lol, but they won't look like prizewinners.

ViksB

Unsalted butter in my pastry and homemade raspberry jam gave me second prize!!
My sponge cake won first prize!! The judge said it was the best he had ever eaten!!
I'm so proud!!!!